Kerkini buffalo minced meat in stuffed shells in the shell

For the filling:

1. In a large pan with a lid, sauté the chopped onion in olive oil and then add the Kerkini BORAS buffalo minced meat.

2. With a fork, make sure to “break” it so that it is sautéed evenly. Add the garlic and thyme, salt and pepper. Once the minced meat has released its “liquids”, add the tomato and pepper in small strips.

3. Let it come to a good boil for 5 minutes and then cook over medium heat with the lid closed for about 45 minutes. We want the buffalo minced meat to have enough moisture, so add a little water if necessary.

1. Boil the mussels for half the time indicated on the package, in a large pot with plenty of water, salt, and a tablespoon of olive oil.

2. Before straining, keep a cup of the water they boiled in. Once the sauce with the buffalo meat and the shells has cooled, carefully place them in a casserole dish, filling them with a small spoonful of the buffalo meat, adding a small piece of mozzarella to each shell.

3. Add the butter and milk to the remaining sauce and bring to a boil, gradually adding the water we reserved from the shells. Pour the sauce over the shells in the casserole dish and add half the basil and the remaining mozzarella in small pieces.

Baking:

1. Bake in a preheated oven at 200 degrees with the lid closed for about 20 minutes and then for another 5 minutes with the lid open.

2. Let our food rest for about 15 minutes and let the pasta "absorb" the remaining sauce and serve, adding the remaining basil.